Chickpea Stew

I sort of shoved a whole bunch of things that were in my fridge and cupboard one night. Not too bad for an unplanned meal.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  teaspoon olive oil
• 1  onion, chopped
• 2  red peppers, chopped
• 1 (28 ounce) can tomatoes
• 1 (19 ounce) can chickpeas, drained and rinsed
• 1⁄2 cup tomato juice
• 1  tablespoon curry powder
• 1  teaspoon cinnamon
• 1 1⁄2 teaspoons cumin
• 1⁄8 teaspoon ground cloves
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper

Directions

1. In a large soup pot, heat oil, onion and peppers over medium-high heat until onion is slightly translucent (about 5 minutes).
2. Add tomatoes, chickpeas, and tomato juice.
3. Add remainder of ingredients and cook on medium heat for 25-30 minutes until all flavours have been well mixed together.
4. Serve over rice or mashed potatoes. Would also be an interesting dish served over spaghetti squash or on its own.